Joshua Lanning

Chef & Restaurateur

To Joshua Lanning, cooking with fire at its best is not merely an expression of primal heat, intoxicating wood smoke, and juicy unctuousness. It is also the embodiment of heart, soul, and boundless family love.

It is the true touchstone for Joshua, whose formidable career has included time at legendary Noma in Copenhagen; sous chef at Michelin three-starred SingleThread in Healdsburg, California; and culinary director for Chef Sean Brock in Nashville.

With a dream now to impact the culinary and social scene in his hometown of Peoria, Joshua is not merely trading haute tweezers for well-worn tongs. Rather, he is answering his calling, and arguably, his destiny.

Biography

Video by Mouve Film

Josh Lanning is a talented and incredibly versatile chef.

I had the pleasure of working with him for several years in opening and running SingleThread, taking us from a construction project to a Three Michelin Starred restaurant in just two years. Josh is a thoughtful leader, a true mentor to those he's leading and has a teamwork and collaborative mentality.

One of Josh's truly unique gifts is his ability to master cuisine from the Three Michelin Star level to very casual cooking. He's as passionate about top level cooking in the world's best restaurants where he's been as he is about BBQ and casual, approachable cuisine.

His exceptional level of integrity, honesty, and commitment to his craft make him a true leader in our industry.

Kyle Connaughton

Chef and Owner
SingleThread farms

“Years ago, I told myself that I was going to go work for the best, so when the time came to choose what I wanted to do, I would be ready and do it well. This is exactly what I’ve worked for.’”

— Chef Joshua Lanning

Connect

Private Events

Connect with Josh for private pop up events, tastings and more.

New Endeavors

Get in touch to discuss consulting, investments and partnerships in new concepts and endeavors.

Journal

Adagio

I’m not sure how I had this intuition at a younger age but I’ve always said the when I turn 40 (I’ll be 38 in January 2023), that’s when I hit my stride.

Why? Because my life is one of Adagio.

My career has been a long strange road of on and off site, high and low value contributions to many places whom have left a lasting impression on me. I’ve never felt the need to ‘jump the gun’ and open a place.

East Nashville Block Party Serves Up Fine Food on Paper Plates for a Good Cause

“We met at Noma.”

If you’re ever invited to a block party where half the people cooking can say that of each other, go. Nashvillians respect such a rule, which is why 170 of us showed up to the sold-out event in McFerrin Park on Thursday night to taste “the best food you’ll ever eat on a paper plate.” And boy, did the party deliver.

Months After the Northern California Fires, Napa and Sonoma Vineyards Are Ready for Business

Speaking with the people who work in these establishments, you hear different versions of the same message: No one wants to minimize the tragedy of the fires, but the fact is, most of the wineries that draw visitors to the region emerged unscathed. Vineyards acted as a natural fire break, and firefighters from all over California worked around the clock to protect as much as they could.

Chef Josh Lanning is Cooking Where He’s Most Comfortable

“I used to be one of those Barnes & Noble nerds who’d go and have a coffee and pull books off the shelf and read,” said Lanning. “Next thing you know, it’s all cookbooks, and I just got infatuated.”

“By the end of my time at June, I felt pretty beat up because I was so hard on myself,” said Lanning. “So what did I do? I was like, ‘If I can go to the best restaurant in the world and do well, then I can do this.’”

Support/Empathy

3.5 years. In that time, I’ve had two beautiful girls, got married and lost my dad. I couldn’t imagine going through these experiences anywhere else other than while at SingleThread. The support and empathy I have received from Aaron Koseba, Kyle Connaughton and Katina Connaughton has been unreal. Part of that comes from a place of understanding and empathy. They all have and are going through raising kids. The love and support I have felt and received is invaluable and I will always remember.

$Beer per Hour

In many restaurants across the country, it’s not uncommon to see cases of beer, handles of liquor, bottles of wine and many kinds of “treats” gifted to the kitchen on a nightly basis. Many times this is a tell sign that the gift giver is a current or former industry professional. That makes sense. Who else knows how precious a cold beer can be after a 12-14 hour shift on a grueling Saturday pace? Only someone who has been through it themselves.